2 pounds beef short ribs
1 tablespoon salt and pepper
1 ounce canola oil
1 ounce olive oil
½ pound carrots, peeled and coarsely chopped
¼ pound celery, coarsely chopped
¾ pound white onions, peeled and coarsely chopped
¾ tablespoon minced garlic
¼ cup tomato paste
2 bay leaves
3 sprigs fresh thyme
2½ sprigs fresh parsley
1½ sprigs fresh rosemary
½ quart beef stock
Beef Bourguignon Base
1½ teaspoons olive oil
1/8 pound bacon, large diced
6 ounces carrots, peeled and ½-inch dice
1 cups diced yellow onion
¾ teaspoons minced garlic
1 ounce brandy
1 cups red Burgundy wine
½ cup beef stock
½ pound veal demi-glace
1½ teaspoons tomato paste
¼ teaspoon fresh thyme, chopped
½ bay leaf
½ ounce clarified butter
½ ounce all-purpose flour
4 ounces roasted mushrooms
¾ teaspoons salt and pepper mix
Garlic mashing potatoes
Fresh snipped chives
For the beef: Heat oven to 300 degrees.
Trim short ribs of and excess fat and silver skin. Season the short ribs on all sides with the salt and pepper. In a large sauté pan, heat the canola oil over high heat. Working in batches, sear the short ribs in the oil until golden brown on all sides. Remove the short ribs from the pan and place on a sheet tray.
In a large roasting pan, gently heat the olive oil over medium heat. Add the onions, carrots and celery and sauté for 2 minutes or until just cooked. Add the remaining ingredients and bring to a simmer. Place the short ribs in the pan on top of the vegetables. Cover the pan with parchment paper first and then wrap tightly with foil.
Place pan in oven and cook 5 hours or until short ribs are tender. Remove the pan from the oven and allow the ribs to cool in the liquid completely. Carefully remove the ribs from the braising liquid and place in a separate pan. Strain the braising liquid into a saucepan and reduce by 50 percent. Remove the liquid from heat and cool completely. Store the short ribs in the strained braising liquid. Once cooled, cut into 1-ounce portions.
For the base: In a large sauce pot, heat the oil over medium heat. Add the bacon pieces and cook for 5 minutes or until crispy. Remove the cooked bacon pieces from the pot and keep the drippings in the pot.
Add the carrots and onions. Cook the carrots and onions for 10-15 minutes or until caramelized. Add the garlic and the brandy and continue to cook for 1 minute. Add the wine, beef stock, demi-glace, tomato paste, thyme, and bay leaves to the pot. Decrease the heat to medium/low and simmer the stew for 45 minutes, stirring occasionally to prevent sticking and burning.
In a small sauté pan, combine the butter and flour over medium heat. Using a whisk, combine the 2 ingredients together to make a roux. Whisk the roux into the simmering stew and stir all ingredients to combine. Add the remaining ingredients and simmer for an additional 10 minutes. Remove the bay leaves and transfer the stew to a large container and place in an ice bath to cool. Store in refrigerator.
To assemble: In a sauté pan, place braised short rib pieces and 1 cup prepared Bordelaise sauce (red wine sauce) and turn to medium high heat and bring sauce to a simmer then place in preheated 350 degree oven for about 8-10 minutes.
Once short rib meat is hot, add Bourguignon base to saute pan with short rib meat. Place back on burner on low heat, if needed and spoon base over short ribs until completely hot coating short ribs. Do not reduce at all, only get hot. Pour the hot beef bourguignon mixture evenly into six to eight large shallow bowls. Make a crown with the short ribs leaving the center room for the mashed potatoes. Spoon garlic mashed potatoes in the center of the bourguignon base and short ribs in a nice mound. Sprinkle the chives over the mashed potatoes.
Serves six to eight.
Chef Anthony Dee, Eddie Merlot's